Corn Radish and Jicama Salad

This is a gorgeous, tasty salad.  I bet it will be even better when corn is in season this summer, but it was a wonderful, colourful dish.

I adapted this recipe from Serious Eats (like just about everything I eat).  I didn't have all the ingredients they call for but this turned out great.   

Here's what you need: 

Radish Cucumber Salad with Sugar Snap Peas and Sesame Seeds

Radishes are one of the first crops ready in our garden. We planted radish seeds and they grew so fast! We harvested them all and planted a second crop.

This salad makes use of the radishes from our garden along with cucumbers and sugar snap peas for a nice, light summery salad or side dish.









Rinse the radishes and trim off the tops and tails.









Then slice in half lengthwise and into half-moons.

Slice a whole cucumber into half-moons as well.












And combine with the radishes.









Next take some sugar snap peas and cut them in half.









Plunge them into boiling, salted water for one minute.









Then drain and rinse with cold water.












And add to the radishes and cucumbers.









For the dressing all you need is a tablespoon of rice wine vinegar and a teaspoon of apple cider vinegar.











I used these black and white toasted sesame seeds, but you can toast them yourself if you like.









Just toss the vegetables with the vinegars and sprinkle with sesame seeds.









Delicious, fresh and very light. Serve with grilled meat or on its own.

Curried Pork Medallions on Watercress

This is a lovely, light, summery salad.  I made it several times last summer and pulled it out to enjoy along with the warm spring weather we've been having lately. 

Here are the ingredients: pork tenderloin, watercress, radishes, tangerines...

And for the marinade/dressing: maple syrup, sesame oil, curry paste, soy sauce and rice vinegar.

Mix the marinade ingredients together and marinate the pork tenderloin for at least 30 minutes and up to a few hours.

Grill the tenderloin and reserve the marinade.

Boil the marinade for about 5 minutes.  This will be the dressing for the salad.  

Slice some radishes.

Peel the tangerine, halve it and slice it into segments.  This is much easier than cutting supremes and just as tasty.  

Wash and spin dry your watercress.  You can also use other greens or a combination of cress and greens, which I did here.

Top the greens with sliced radishes and oranges.

Then top that with thinly sliced pork tenderloin. 

Drizzle with the warm curry dressing for a delicious, light spring or summer meal.